August Newsletter Recipes


Tomato Confit


In a 9 X 9 baking dish arrange the cherry tomatoes and sprinkle with minced garlic.

Arrange the thyme sprigs around the cherry tomatoes.

Pour il Fustino Santa Barbara Estate Blend over the tomatoes until they are half-way submerged. Sprinkle with sugar, salt, pepper and il Fustino California Balsamic. Gently toss.

Bake at 250 degrees Fahrenheit for 1 1/2 to 2 hours or until tomatoes are just about to burst.

Remove from the oven and allow to cool to room temperature.




Tomatoes in Fennel-infused Chipotle Olive Oil

  • 1/2 cup, il Fustino Chipotle Olive Oil
  • 1 tablespoon. fennel seeds
  • 3 pounds, heirloom tomatoes
  • 1 tablespoon, il Fustino  Roasted Blackberry Pepper Vinegar
  • sea salt (coarse)


Add the fennel seeds and the il Fustino Chipotle Olive oil to a pan and heat until the oil around the fennel seeds is sizzling.

Reduce the heat to low and cook the oil for about 20-25 minutes.

While the oil is cooking slice the heirloom tomatoes in 1/4 inch thick slices and set aside until the oil is done.

Arrange the tomatoes on a serving dish. Drizzle with il Fustino Roasted Blackberry Pepper Vinegar then the fennel infused oil.

Sprinkle with salt and serve!

Summer Tomato Caprese Salad



Slice both the heirloom tomatoes and the mozzarella into 1/4 inch thick slices.

Layer slices of tomatoes and mozzarella with the basil leaves between each.

Drizzle with il Fustino Mission EVOO and your choice of il Fustino Balsamics.

Add salt and pepper to taste.

Serve alone or over a crunchy piece of toast. Enjoy!



August Newsletter Recipes
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